Go Back

Jammy Egg, Avocado and Bacon Radicchio Salad

Jammy eggs, crispy bacon, creamy avocado with cheddar-dijon dressing -- so good! xo
5 from 1 review
Print Save
Course: Main Course
Cuisine: Salad
Keyword: Salad, Bacon, Dijon, Cheddar, Avocado, Dinner, Salad Dressing
Servings: 4 Servings

Ingredients

For the White Cheddar Dijon Dressing

  • 1/2 cup white balsamic vinegar
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 teaspoon each sea salt + cracked pepper
  • ½ cup extra virgin olive oil
  • 4 tablespoons Tillamook Medium White Cheddar Loaf, (finely chopped)

For the Salad

  • 2 small heads radicchio
  • 2 avocados, (peeled, seeded and cubed)
  • 8 pieces cooked bacon, (crisp, coarsely chopped)
  • 1 cup Tillamook Medium White Cheddar Loaf, ( coarsely chopped)
  • 8 large 6-minute eggs ( (*See note below))

Instructions

For the Dressing

  • In a high-speed blender mix on low the balsamic, honey, Dijon, sea salt and pepper until well blended. Slowly stream in the olive oil and run the machine on low until completely blended. Add in the finely chopped cheddar and run the blender for 1 minute more or until it’s pulverized into tiny, blissful bites of cheddar. If it appears too thick, add water in 1 tablespoon increments to the desired consistency. You want it thicker than a vinaigrette, but not so thick it won’t drizzle off of your spoon.

For the Salad

  • To assemble, layer the radicchio leaves onto four plates. Evenly distributed the avocado, bacon and cheese and drizzle with the desired about of dressing (you’ll have leftovers which is a win in my book). Top each salad with two six-minute eggs (to make it a meal) and call it a day. This is how I make the salad if I’m serving it to other people. If it’s just me, I like to chop up the lettuce (chopped salad style) and mix the whole lot together and crown with the eggs. You do you depending on your mood.

Notes

Live Your Best Six-Minute Jammy Egg Life
My sweet friend Christi Lazaar schooled me on the six-minute egg and ever since I can’t live without them. In a large saucepan, add 4 tablespoons white vinegar, 1 tablespoon of sea salt + water to fill it halfway and bring to a boil. Use a ladle/spoon/spider (whatever you have available) to lower the eggs into the water.
Set your timer for 6 minutes. Grab a large bowl and fill it with ice + water. When the timer goes off, transfer the eggs to the ice water and let cool in there for 5 minutes.
Peel your eggs and you’re done!
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo